With the first cooler evenings arriving and pumpkins filling market stalls for Halloween, this is the week to turn one into dinner rather than decoration. This recipe roasts the pumpkin until soft, then simmers it with coconut milk and a blend of warm spices to make a smooth, golden soup that serves six and keeps well for the days ahead.
Choosing the right pumpkin
Not every pumpkin suits a soup. The large carving varieties sold for Halloween tend to be stringy and bland. Kabocha is the best choice, and butternut, buttercup or red kuri squash also give a sweeter, creamier result.
If time is short, two 425 g tins of pumpkin purée can replace the fresh pumpkin and skip the roasting entirely. The soup will be slightly less sweet but much quicker to make.
Ingredients
- 1 pumpkin of about 1.8 kg, ideally kabocha (or 2 × 425 g tins pumpkin purée)
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 medium yellow onion, chopped
- 1 teaspoon sea salt, plus extra to season
- 3 garlic cloves, chopped
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cardamom
- 400 ml tin full-fat coconut milk, with a little kept aside for serving
- 600 ml vegetable stock
- 1 tablespoon apple cider vinegar
- Freshly ground black pepper
- Microgreens to garnish (optional)
Preparation time
Allow about 20 minutes of preparation and around 1 hour 20 minutes of cooking, most of which is the pumpkin roasting in the oven.
Roasting the pumpkin
Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper. Cut the pumpkin in half and scoop out the seeds. Rub the cut sides with a little olive oil, season with salt and pepper, and place them face down on the tray.
Roast for 40 to 60 minutes, until the flesh is completely soft. Leave it to cool slightly, then peel away the skin. You will need about 1 kg of packed roasted flesh.
Building the base
Warm the 2 tablespoons of olive oil in a large pot over medium heat. Add the onion with a pinch of salt and some black pepper, and cook for 5 to 8 minutes, stirring occasionally, until soft.
Add the garlic, ginger, cumin, coriander, turmeric and cardamom, and stir for about 30 seconds until the spices smell fragrant.
Simmering and the final touch
Add the pumpkin, coconut milk and stock, stir well and leave to simmer gently for 20 minutes. Take the pot off the heat and stir in the apple cider vinegar. That single tablespoon brightens the soup and balances the richness of the coconut milk.
Blending to the right texture
Blend the soup until smooth, in batches in a blender or directly in the pot with a stick blender. If it is too thick, add water a little at a time, up to about 350 ml, until it reaches the consistency you prefer. Season to taste with salt and pepper.
Serving suggestions
Serve each bowl with a swirl of the reserved coconut milk, a little black pepper and a few microgreens. Toasted pumpkin seeds, croutons or a squeeze of lime add texture and freshness. Crusty bread, focaccia or a grilled cheese sandwich make good companions.
Variations
Chicken stock can replace the vegetable stock. Cream can be used instead of coconut milk, or the coconut milk can be left out for a lighter soup.
Storing and making ahead
The soup keeps in the fridge for up to four days and in the freezer for up to three months. Thaw frozen soup overnight in the fridge. It thickens as it cools, so reheat it gently on the hob and add a little water as needed. The roasted pumpkin can also be prepared in advance and kept in the fridge or freezer until needed.
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With information from Love and Lemons
